Heat a pan over medium low heat and add the onions, garlic and olive oil. As the onions sauté, add the chilies, paprika, oregano, cumin, salt and pepper. Increase the heat, add the ground lamb and allow it to colour for five minutes. Add the canned tomatoes, reduce the heat and allow the meat to simmer for five minutes. Taste and adjust seasoning if required.

Mash the chili and red onion to make a paste. Finely chop the bell pepper, tomatoes and cilantro. In a bowl, mash the avocado and add the chopped ingredients using a fork. Zest the limes into the mix and then squeeze their juice into the guacamole. Add salt and pepper to taste.

Tomato salsa

Broil the tomatoes on both sides until they have black blisters on their skins (about 10 minutes). In a food processor pulse the onions, lime juice, cilantro and jalapeños. Add the tomatoes and chop to your desired consistency. Season.